Porcini Mushroom Turkey with Mushroom Gravy

Ingredients for Porcini Mushroom Turkey with Mushroom Gravy

• 30g de cogumelos porcini secos*

• 240ml boiling water

• 4 dentes de alho, descascados

• 170g (1 1/2 tabletes) de manteiga sem sal, em temperatura ambiente

• 1/4 xícara de salsinha italiana fresca picada

• 1 colher de sopa de tomilho fresco picado

• 1 colher de sopa de alecrim fresco picado

• 1 teaspoon chopped fresh mint

• 1 1/2 colheres de chá de sal

• 1 colher de chá de pimenta-do-reino moída na hora

• 1 peru de 7,3 kg a 14 kg, lavado e seco por dentro e por fora

• pescoço, coração e moela reservados para Caldo de Peru Rápido

• 10 ramos de salsa italiana fresca

• 6 ramos de alecrim fresco

• 6 fresh thyme sprigs

• 2 colheres de sopa de azeite de oliva

• 475ml de Caldo de Peru Rápido ou água

• 450g crimini mushrooms, sliced

• 3 dentes de alho, picados

• 2 colheres de sopa de chalota picada

• 240ml de vinho branco seco

• 475ml Shortcut Turkey Stock

• 240ml de creme de leite fresco

• 2 colheres de sopa de água

• 5 teaspoons cornflour

• 1/4 xícara de salsinha italiana fresca picada

• 1 teaspoon chopped fresh mint

Place porcini in small bowl; add 240ml boiling water. Let stand until softened, at least 30 minutes and up to 2 hours. Drain mushrooms, reserving soaking liquid. Chop mushrooms. Transfer half of chopped mushrooms (about 50g ) to small bowl; reserve for gravy.

Chop garlic finely in processor. Add butter and next 6 ingredients, then remaining porcini. Blend to coarse paste. DO AHEAD: Can be made 2 days ahead. Transfer to bowl. Cover and chill mushroom butter, reserved chopped porcini, and mushroom liquid separately. TRUE GRIT: When using the porcini soaking liquid, pour it off slowly so that any grit or sediment at the bottom remains in the bowl.

*Dried porcini are available at supermarkets, specialty foods stores, and Italian markets.

Set rack at lowest position in oven and preheat to 163°C. Sprinkle main turkey cavity with salt and pepper. Spread with 2 tablespoons mushroom butter. Starting at neck end of turkey, carefully slide hand between skin and meat of breast, thighs, and upper drumsticks to loosen skin. Spread mushroom butter over thighs and drumsticks, then over breast meat under skin. Fill main cavity with herb sprigs. Tie legs together loosely to hold shape. Tuck wing tips under.

Place turkey on rack set in large roasting pan. Rub outside of turkey all over with oil; sprinkle with salt and pepper. Pour 475ml stock into pan. Roast turkey until thermometer inserted into thickest part of thigh registers 74°C to 77°C, about 3 hours. Tilt turkey so juices from main cavity run into pan. Transfer turkey to platter. Tent very loosely with foil; let rest at least 30 minutes (internal temperature will rise 5 to 10 degrees). Reserve pan.

Scrape juices and browned bits from reserved roasting pan into large glass measuring cup. Spoon off fat, reserving 45ml .

Heat reserved 45ml fat in heavy large skillet over medium-high heat. Add crimini mushrooms, garlic, and shallot. Sauté until mushrooms are tender, about 6 minutes. Transfer mushrooms to bowl and set aside. Add wine to skillet. Boil until reduced to 80g , about 3 minutes. Add reserved 50g chopped porcini mushrooms, reserved mushroom soaking liquid (leaving any sediment behind), 475ml stock, and degreased pan juices. Bring to boil. Reduce heat to medium-low and simmer to reduce slightly, about 10 minutes.

Add cream and crimini mushrooms to skillet. Mix 2 tablespoons water and cornflour in small bowl until smooth. Whisk into gravy. Continue to simmer until reduced to desired consistency, whisking occasionally, about 5 minutes. Mix in parsley and mint. Season gravy to taste with salt and pepper.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.